Oxtails Stewed In Marinara Sauce Recipes

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OXTAILS STEWED IN MARINARA SAUCE RECIPE

Provided by JimMac

Number Of Ingredients 13



Oxtails Stewed in Marinara Sauce Recipe image

Steps:

  • Heat the oil in the pressure cooker. Cook the leeks over medium-high heat, stirring frequently, for 1 minute. Add the wine and stir well. Continue cooking until about 25 percent of it has evaporated, 1 to 2 minutes. Add the oxtails, carrots, and olives and pour the pasta sauce on top. Sprinkle on the red pepper flakes (if using). Do not stir. Pile the potatoes on top of the sauce. Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 50 minutes. (If the oxtails are not sufficiently tender, return to high pressure for 5 or 10 minutes more.) Allow the pressure to come down naturally, 10 to 15 minutes. Remove the lid, tilting it away from you to allow excess steam to escape. Transfer the potatoes from the cooker to a large serving platter or bowl. Pour the stew through a large strainer and degrease the sauce in a gravy separator. (Or refrigerate overnight and discard the congealed fat.) Discard any loose bones and shred the meat into bite-sized pieces. Return the degreased sauce, oxtails, and potatoes to the pot and reheat. Season with salt and pepper. When ready to serve, remove the potatoes and smash them coarsely with a ricer, adding olive oil (if using) and sprinkling with Parmesan as you go. Season the potatoes with salt, if needed. Set a mound of potatoes in the center of a serving platter or individual plates and surround with the oxtail meat and sauce. Garnish with basil and an extra sprinkling of grated Parmesan.

1 tablespoon olive oil
1-1/2 cups thinly sliced leeks or coarsely chopped onions
1 cup dry white wine or vermouth
3-1/2 pounds meaty oxtails cut into approximately 2-inch lengths
3 large carrots, peeled and cut into 2-inch chunks
1 cup oil-cured, pitted black olives
2 cups pasta sauce
1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
3 pounds Idaho or russet potatoes, scrubbed or peeled and cut into 2-inch chunks
Salt and freshly ground black pepper to taste
2 tablespoons olive oil or butter (optional)
3/4 cup freshly grated Parmesan cheese, plus more for garnish
3 tablespoons chopped fresh basil or parsley

INSTANT POT® JAMAICAN OXTAIL STEW

Caribbean stew with delicious and tender oxtail and beans. Cooked in the Instant Pot®.

Provided by Katie Woodford

Time 1h55m

Yield 4

Number Of Ingredients 22



Instant Pot® Jamaican Oxtail Stew image

Steps:

  • Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Toss oxtails in the mixture until well coated.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow to heat up. Add vegetable oil to the hot pot and lay oxtail pieces inside, flat side down. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
  • Pour 2 tablespoons of beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and scotch bonnet pepper. Stir and saute until onions have softened, about 5 minutes. Add oxtails, remaining beef broth, ketchup, and thyme. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.
  • Remove oxtails and vegetables from the pot, leaving liquid behind. Select Saute function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Add oxtails and vegetables back to the pot, and mix to combine.

Nutrition Facts : Calories 970.6 calories, Carbohydrate 44 g, Cholesterol 312.1 mg, Fat 47.3 g, Fiber 7.9 g, Protein 94.4 g, SaturatedFat 17.3 g, Sodium 3153.6 mg, Sugar 18.3 g

¼ cup brown sugar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon hickory-flavored liquid smoke
2 ½ pounds beef oxtail
2 tablespoons vegetable oil
1 cup beef broth, divided
2 medium carrots, chopped
1 medium yellow onion, chopped
4 medium green onions, chopped
1 tablespoon minced garlic
1 Scotch bonnet chile pepper, chopped
1 tablespoon ketchup
1 teaspoon dried thyme
2 tablespoons water
1 tablespoon cornstarch
1 (16 ounce) can pinto beans, rinsed and drained

OXTAIL BRAISED WITH TOMATO AND CELERY (CODA ALLA VACCINARA)

Ms. Hesser brought us this recipe for the classic Roman stew back in 2002 after she visited Rome with her family. Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce seasoned with cinnamon, clove and marjoram. It's delicious by itself or served over a hearty pasta, like rigatoni. And don't be deterred by the large amount of celery the recipe calls for. It reduces to a flavorful pulpy slurry that will surprise you.

Provided by Amanda Hesser

Categories     times classics

Time 3h30m

Yield 6 servings

Number Of Ingredients 14



Oxtail Braised With Tomato and Celery (Coda Alla Vaccinara) image

Steps:

  • Preheat oven to 325 degrees. In a deep, heavy casserole or pot that can fit all the oxtails in one layer, combine pancetta, carrot, onion and diced celery and enough oil to cover the bottom of the pan (about 3 tablespoons).
  • Place pan over medium heat and cook until pancetta renders its fat, about 15 minutes. Season oxtails on all sides with salt and pepper, add to the casserole and brown well on all sides, turning them only after they've browned. Using tongs, remove oxtails from pan and place in a bowl. Set aside.
  • Add the tomato paste to the vegetables in the casserole and cook, stirring, until paste caramelizes, about 2 minutes. Stir in wine and mix. Heat to boiling and cook 3 minutes. Add marjoram, cloves and cinnamon and then tomatoes, squishing them between your fingers as they fall into the pan.
  • Return oxtails to pan. Liquid must be as high as one-third of the ingredients. If not, add a little water. Bring the liquid to a boil, cover pan and place in oven. Braise for 1 1/2 hours, turning the oxtails now and then.
  • Add the remaining celery, then continue cooking until the meat is tender and falling off the bone, about 30 to 60 minutes longer.
  • Remove the pan from the oven and let sit for 15 minutes. Add salt and pepper to taste. Serve on a large platter or in shallow bowls, making sure everyone gets a bit of the pulpy sauce and celery.

Nutrition Facts : @context http, Calories 795, UnsaturatedFat 30 grams, Carbohydrate 12 grams, Fat 56 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 20 grams, Sodium 1197 milligrams, Sugar 6 grams, TransFat 0 grams

1/4 pound pancetta, cut into 1/4-inch dice
1 carrot, peeled, finely diced
1 small onion, peeled, finely diced
4 inner stalks celery, 1 finely diced, 3 sliced into 3-inch-long pieces
Extra-virgin olive oil
3 pounds oxtail (trimmed weight), severed at each joint into pieces about 3 inches long
Sea salt or kosher salt
Freshly ground black pepper
1 1/2 tablespoons tomato paste
2 cups white wine
3 sprigs fresh marjoram or 1 1/2 teaspoon dried leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 (28-ounce) can peeled Italian tomatoes, drained

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